Veggie chat

CEBU, Philippines - Organically grown food is the mantra of today's health buffs and who can question that focus? With cancer and all other newly named diseases claiming lives at all ages, in first world and third world countries, we have to rethink our lifestyle…and the food we take into our system. After all, it is so true, the adage that goes: we are what we eat!

In my early years – unlike my younger sister who is carnivorous – I had a penchant for some vegetables: pumpkin stewed in coconut milk, tinuno-ang monggos sinubakan og isda o buwad bolinao o karneng baboy, beef with string beans. But that's about all, I am afraid. Meat dishes dominated my childhood meals.

I developed my taste for bitter melon (ampalaya) when it was prepared the right way – minimized bitter taste and crunchy. My cook Bella Remolado validates my technique that you must remove completely the cobwebby white core which contains the seeds. That's the bitter core! Then, always squeeze the chopped ampalaya in sea salt, then rinse, before you prepare it as salad or as a dish. Just stir fry ampalaya until half cooked, then take it out of the pan. Wok frying is best. Remember that ampalaya welts fast in heat. It is common knowledge that it is a good staple for diabetics.

Another veggie I have developed a taste for is lady finger (okra), especially since I read somewhere that it helps in lowering blood pressure. I know…I know! Its slimy contents and peculiar odor make it unpopular. However, freshly picked lady fingers – we have some in our garden as okra grows easily in most soil types – in utan binisaya do not have that smell and sooo crunchy! Since you are taking soup, the sticky okra just thickens it and becomes delicious. Take my word! So, be sure to buy a fresh batch of okra next time.

Preparing veggies in different ways can help develop our taste for them. Since the Chinese are mostly vegetarians – the truly Buddhists – their cuisine is a wealth of veggie recipes worth a try. Here are a couple of them I culled from my written bits and pieces crammed into a drawer:

Okra appetizer

• 30 pcs. fresh lady fingers (okra), gently wash then drain

• basil or Chinese celery for garnish (optional)

Dressing:

• 6 cloves of garlic, minced

• 2 slices ginger, minced  

• half a teaspoon of sea salt

• 1 tsp. sugar

• 2 teaspoons pure coconut vinegar

• 1 tsp White Horse or Kikkoman soy sauce

• 2 tablespoons sesame oil 

Procedure:

•Mix all ingredients, except the sesame oil, in a bowl. 

•Whip briskly while slowly mixing in the sesame oil until mixture is well blended.

•Boil a pot of water, then add the lady fingers.

•Keep them in the pot until a second boiling. Lower heat to medium and cover the pot.

•Simmer until okra becomes shiny dark green. Drain in a colander.

•Arrange okra pcs.on a platter, then pour over the dressing. Add the garnish.

•Cooking time: 15 minutes only

Poached Aubergines

• 3 medium eggplants, about 500 gms.

• Fresh coriander leaves (cilantro) for garnish (optional)

Dressing:

• 6 cloves garlic, minced  

• 1 tsp. White Horse or Kikkoman soy sauce

• 2 teaspoons white rice wine or   pure coconut vinegar  

• half a teaspoon sea salt 

• 1 tsp. sugar  

• 1 tsp black pepper

• 1 tablespoon sesame oil 

Procedure:

• Boil water in a large pot, add whole eggplants.

• Wait for a second boiling, then lower heat to simmer until eggplants change color and begin to soften. (about 8 - 10 mins.)

• Remove and drain.

• Cut into desired pieces (2 inches) & put in a mixing bowl

• In a small bowl, whisk all dressing ingredients except the sesame oil. While whisking, slowly blend in the sesame oil until well mixed.

•Pour dressing over eggplants and toss well.

• Transfer to a serving plate and garnish

• Serves 4 

A tip: when trying to acquire a taste for something, start by eating it in small amounts and as an appetizer. This way, you can just get a bit at a time, without taking in a whole portion. After awhile, you will develop a penchant for it.

And remember, fresh organically grown ingredients are the best. May be a tad more expensive, but what's a few pesos more if it spells a healthier meal for you and your loved ones, right?